Now in its 23rd year, the annual Country Range Student Chef Challenge has become the pinnacle for full-time hospitality and catering college students looking to showcase their culinary prowess and creativity, while developing "real life" catering skills and experience under intense pressure situations.
The 2016/17 challenge, each team of three students will be tasked with creating, preparing and cooking a three-course, three-cover menu around the theme ‘Healthy Gourmet Fine Dining’.
The menu must include:
- A vegetarian starter containing at least one super grain, such as amaranth, chia seeds, freekeh or quinoa
- A main course that can contain meat or fish but must be centred around imaginative healthy cooking techniques
- A dessert that should contain fruit where possible and refrain from containing too much butter and cream.
Registration for the competition opens on the 1st September and chef lecturers from across England, Ireland, Scotland and Wales are invited to register their interest on www.countryrangestudentchef.co.uk to receive an entry pack.
Chef lecturers will be required to enter their team(s) by submitting a completed entry form, which includes details of their three-course, three-cover menu, the ingredients and methodology used for each course and the associated costs of each element, which must total a maximum of £8 per cover. Deadline for registrations closes on the 28th November.
The menus will then be judged with the winning teams selected to compete in regional heats at the end of January 2017 before the successful teams make it through to the live final which will take place on the 15th March in the Live Theatre of ScotHot - Scotland’s biggest food, drink and hospitality show.
In addition to taking home the much coveted title, the victorious team will also win the unique opportunity to work with the Guild’s culinary team in catering for over a thousand guests at the Craft Guild of Chefs Annual Awards 2017.